We're always learning new things when we try out recipes in the Foodday Test Kitchen. But every once in a while we discover an ingredient or technique that makes us rethink everything we've been doing in the kitchen.

That just happened with Magic Mushroom Powder. It's a spice blend with a psychedelic-sounding name, and while it has no hallucinogenic powers, it truly is magic, adding much-desired umami to everything it touches.

Umami is that hard-to-describe fifth taste, that's neither sweet, salty, sour or bitter, which adds a savory and satisfying taste to dishes.

Mushrooms are a great source of it in the plant world. Magic Mushroom Powder, which comes from the new cookbook "Nom Nom Paleo: Food For Humans," turns dried porcini mushrooms into a pulverized dust that's then combined with salt, red pepper flakes and other herbs and spices.

In the Test Kitchen, we used it to season the panko crumb breading for fried tofu cutlets, and we also used it to season roasted Brussels sprouts. In both instances, it took something that was already quite good and turned it into something so tasty it could prompt involuntary back-flips.

It would be perfect as a seasoning for everything from roasted chicken to grilled eggplant. It's that magical.